Bell Pepper and Kale Tofu Scramble
Prep time
Cook time
Total time
Hearty tofu scramble with the bright summer flavor of basil and chalk full of healthy greens.
Recipe type: Breakfast, Brunch
Cuisine: Vegan, Gluten-Free, Sugar Free
Serves: 4-5 servings
  • 1 tablespoon coconut oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 1 large red bell pepper, diced (about 1 cup)
  • 2 cups packed kale, washed, destemmed
  • 1 16 ounce brick tofu
  • 1 8 ounce brick smoked tofu (optional)
  • ½ teaspoon ground turmeric
  • 1 teaspoon dried basil
  • ½ teaspoon kosher salt
  • 2 tablespoons vegan mayo, or non-dairy milk *See Notes
  • ¼ cup fresh basil, chopped
  1. In a large non-stick pan, heat the coconut oil over medium heat.
  2. Cube the smoked tofu into ¼-inch pieces. Add to the hot pan and saute until golden brown, 3-4 minutes.
  3. Add the onion and bell pepper, and saute until starting to soften and the onion becomes translucent, 6-8 minutes.
  4. Lightly squeeze the brick of firm tofu over the sink to remove any excess water. Using your hands, crumble the tofu into the pan, chunks should be about ½-inch in size. Add the turmeric, dried basil, kosher salt, and vegan mayo or non-dairy milk. Stir and cook until heated through, the tofu should have taken on a pale yellow color from the turmeric.
  5. Fold in the kale, and cook until lightly wilted and bright green. Season to taste with additional salt and pepper, and top with fresh basil.
  6. Serve hot. Left-over scramble can be kept in the fridge in an airtight container for 3-4 days.
Vegan mayo adds a touch of creaminess to the scramble, if you don't have any on hand or prefer not to use it, any non-dairy milk will work. Just make sure it's unsweetened, and unflavored.
Nutrition Information
Serving size: ¼ recipe Calories: 363 Fat: 22.4 g Saturated fat: 5.3 g Trans fat: 0 Carbohydrates: 12.6 g Sugar: 4.4 g Sodium: 344.3 mg Fiber: 3.9 g Protein: 29.1 g Cholesterol: 0
Recipe by David D at